Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)

Total Time
Prep 10 mins
Cook 20 mins

This recipe has been posted for Andi of LMF & her garden-rich supply of asparagus. I found it in THE BEST OF COOKING by Arne Kruger & Annette Wolter & immediately thot of her. This is worthy of a spec breakfast or brunch occasion, but can also be served as a main dish when combined w/a green salad. I esp want to thank *PaulaG* for her kind permission to include her Blender Hollandaise Sauce as part of this recipe. It was so perfect for it! *Enjoy*

Ingredients Nutrition


  1. FOR SAUCE - Place egg yolks, lemon juice & pepper in blender container & blend till lemon-colored.
  2. Turn blender to high & very slowly add butter. Blend till thick (about 30 seconds). Pour sauce into top of a dbl boiler, stir in baby shrimp & set aside.
  3. FOR OMELETS - Whisk eggs w/water, salt & pepper till well-mixed. Melt 1 tbsp butter in an omelet pan or suitable non-stick skillet.
  4. Pour in half the egg mixture & cook, lifting the edge of the omelet to let the egg mixture run onto the pan.
  5. When the omelet is well-set, gently slide the omelet onto a plate, place 4-5 asparagus spears in the center, fold over & keep warm while you prepare the 2nd omelet in the same way. (Secure omelets w/a wooden cocktail pick as desired).
  6. TO SERVE - Heat shrimp hollandaise sauce slowly in top of dbl boiler over hot water, spoon sauce over omelets, sprinkle w/parsley if using & serve immediately.
  7. NOTE - My only issue w/this recipe was the yield. These are lrg omelets & the recipe stated it served 2. However, if you serve w/bread, fruit or other breakfast/brunch item, this recipe definitely serves 4 IMO.
Most Helpful

5 5

This was really yummy. I made this for dinner tonight. I used Foolproof Blender Hollandaise Foolproof Blender Hollandaise ( and I cooked the shrimp (which were larger than what the recipe called for since this was dinner) in a nonstick skillet with a bit of spray oil covered with a lid on med heat so they didn't brown. I used canned asparagus, which made the sauce a tiny bit watery. Fresh would have been much better. My husband and I really enjoyed this. My 4 year old had some too, and she loved it! Thanks. I will be making this again!

5 5

I tried this receipe and it was great! Thanks for sharing it! The only thing I did different was I added some freshly cooked kingcrab meat inside the omelete. We had some extra from the previos meal we had!

5 5

What a DELICIOUS and beautiful recipe! I made for a special brunch and everyone raved-followed recipe exactly. Served with fresh fruit and these tasty little rolls I found at the bakery. Thank you, twissis, for a fabulous recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.